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Jan 26, 2005

Rice Varieties

Generally for rice in a pressure cooker the measurement is 1:2.(for 1 cup of rice, 2 cups of water) for 3 whistles. For 3 persons approx 2 cups of uncooked rice could be required.
When cooking directly it can be upto 1:3. The results would vary slightly with the type of rice.
Basically some south indians eat boiled raw rice, and for idly stuff use parboiled rice, of course if you are abroad, you might mainly get basmati varities. Basmati too comes in parboiled form eg sella basmati and raw. There are other varities. But this is to give you a basic idea.

Dhal varieties
Red Gram is used for sambhar, rasam or on its own.
Black gram is used for making idli dosas, and while seasoning curries.
Bengal gram is used for seasoning or fried and grinded with corainder seeds and used for sambhar.
Green Gram is used for pongal.  If greengram is not available, Red gram or Masoor dal can be used.

Options with Rice
1.Lemon Rice
2.Coconut Rice
3.Tamarind Rice
4. Vegetable Rice
5.Tomato Rice
9.Ghee rice
10.Onion Capsicum spice rice
11.Mint rice
12.Sweet Pongal.


1.Lemon Rice.
Cook  rice seperately. Squeeze out juice of a lemon. And add a teaspoon of salt to it.
In a vessel, for seasoning, 1-2 teaspoon of oil, add mustard, after they burst, add black gram dhal,bengalgram dhal 2-3 slit green chillies. Optional cashewnuts, groundnuts. Add half teaspoon of turmeric powder. And switch the stove off. Add the juice and stir well. Add the rice. Chopped corainderleaves can be added for freshness. Broken papads too can be added.

2.Coconut Rice
Cook  rice seperately. Aprrox 1/4th of a coconut would be needed.
In a vessel, for seasoning, 1-2 teaspoon of oil, add mustard, after they burst, add black gram dhal,bengalgram dhal, 2-3 slit green chillies. Optional cashewnuts, groundnuts. Add half teaspoon of turmeric powder. And switch the stove off. Add the coconut and 1 teaspoon of salt and stir well. Add the rice. Chopped corainderleaves can be added for freshness.

3.Tamarind rice
Generally ready made mixtures can be used. If not available, it takes time to prepare the tamarind paste.
Procedure for making a tamarind paste. Please note I have not tried this, but the recipe is from a reliable source :)
Tamarind a big lump. small orange. Salt 1 and half teaspoon. fenugreek seeds 1 teaspoon, red chillies 10-12, turmeric powder half teaspoon asafoetida a bit, mustard 2 spoons. oil 1 ladleful bengal gram dhal 1/4 cup.
Prepare a thick tamarind juice by adding water and filtering it out. Soak bengal gram and drain. Fry fengreek and asafoetida and break into powder. pinch red chillies.
Pour oil in vessel, fry mustard and chillies, add soaked bengal gram dhal, and scald dry. add turmeric powder. pour tamarind juice. add salt and asafoetida and fenugreek seed powder. Stir over slow fire. When the water evaporates, the oil will float on top.

Groundnuts, cashewnuts can be added at the seasoning stage.
This paste can be kept for few days.
Add required quantity to rice and add salt if required.

4.Vegetable Rice
Prepare rice seperately. Pour couple of teaspoons of  oil, season with a bayleaf, add few cashew nuts, add chopped onions, and vegetables, like cabbage, carrot, beans peas etc.
For the spice part either add a readymade masala
or simply add 3 slit green chillies before adding onions. or
Grind, 2 cloves, halfteaspoon of pepper, cinammon and other spices and add. Ginger garlic paste is optional and depends on the time available to you.
Add around one and half teaspoon of salt. And when cooked add the rice.
Can add chopped spring onions in the end. If you want to add soya granules, soak them in water and then add them while adding vegetables.

Quickie veg rice.
Cook potatoes while cooking rice in the cooker. Take a vessel, add oil, the spices cashew etc.Add peas.Grate carrots and add. And add to it,the peeled potatoes and rice. :)

5.Tomato rice
Chop couple of big onions, crush garlic, and cut into small bits 3-4 ripe tomatoes, 4 greenchillies etc.
Prepare rice seperately. Heat 2 spoons of oil, add mustard asafoetida, 4 green chilies, add onions and garlic. When the onions turn brown add the tomatoes. Let the tomatoes cook for while. Add 1 and half teaspoon of salt. Add chopped corainder leaves.Mix with rice

For 1 cup of rice, use half cup of green gram dhal or red gram dhal. Cook both of them in pressure cooker.
For seasoning, in 1 teaspoon of oil add mustard, ginger bits, couple of fresh black pepper 1 and half teaspoon of pepper cumin seed powder and 1 and half teaspoon of salt.
Mix with rice.

7.Bisibellabath. (Please note these are functional recipes.)
While cooking rice in pressure cooker, also cook around 1/6 cup, red gram dhal, bengal gram dhal, vegetables like, drumstick, carrot, beans, potatoes(skin peeled since with other veg).
Soak tamarind. Saute 4 red chillies, 1-2 teaspoon of corainder powder, 1 teaspoon of bengal gram dhal,half teaspoon of pepper, and few bits of coconut. And grind them into a mixture. If sambar powder is available use it along with sambar powder or use just sambar powder.
In couple of spoons of oil. some prefer gingelly oil:) fry chopped big onions and peeled small onions. Add the filtered tamarind juice, the grinded mixture and around 2 teaspoons of salt. when this comes to a boil. Add the other vegetables, dhals and rice and stir. The vegetables can be cooked in tamarind juice too. Cashew nuts in this too can be added during the seasoning stage.

8.Curd Rice.
Cook Rice seperately. Add 2 teaspoons of oil in a vessel. Add, mustard, after it splutters, 2 chopped green chillies and chopped ginger. Optional additions included, soaked dry grapes, fresh grapes, grated carrot. Garnish with chopped corainder leaves. Add a teaspoon of salt. And mix with curd and Rice. To prevent it from going sour add milk .

9.Ghee Rice.
Cook rice seperately. Add a spoon of ghee, 1 teaspoon of cumin seeds and some cashewnuts, and 1 flat teaspoon of salt if its upto one and half cup of rice. Mix with rice. Obviously more for kids.:)

10.Onion Capsicum Spice Rice
Cook Rice seperately. Basically you can make this when you dont have time to cook other vegetables.
Heat 2 teaspoon of oil.Add a bayleaf, 2 cloves, few cashews, add spices powder or powder (1 clove,1 bit cinammon, 2 cardamon,half teaspoon of pepper & corainder, cumin halfteaspoon, few cashew & badam optional,) add chopped onions and when they turn brown, add small bits of capsicum. and stir for few minutes. Add 1 teaspoon of salt. And mix with rice.

11.Mint Rice
Its tough to pluck all the mint leaves individually :) But if you manage to do that while watching TV, here is mint rice.
Cook rice seperately.  Try to wipe with a dry cloth the mints to clean them. Add a teaspoon of oil, add asafoetida, when it splutters, add 2-3 red chillies, few blackgram dhal. When the dhal turns brown add, the mint. Saute in low flame. Then grind with a teaspoon of salt. Dont add water to this mixture if you want to keep it for couple of days. Mix rice with this powder.

12.Sweet Pongal
Cook rice and dhal. In the ratio of half cup dhal for 1 cup rice. Dissolve jaggery (approx lemon size for 1 cup rice. ) in half water.
In 1 tablespoon of ghee, fry cashewnuts, add the jaggery water, sugar couple of spoons, grated coconut and half cup of milk. Also add cardomom powder and soaked dry grapes. Add the cooked rice and dhal and stir, till it thickens. Note depending on your taste, vary the quantity of sugar, jaggery and coconut.

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